Perfectly Cooked Beans: Leave the Cover On or Off?

We've been getting into the habit of cooking our own beans, and we recently learned something interesting. Did you know it makes a big difference in texture if you leave the pot covered or not?

We picked up this tip in a blurb at the end of a recipe in one our favorite cookbooks, A New Way to Cook by Sally Schneider:

If you simmer beans in an uncovered pot, they will end up firmer and more intact. This perfect for dishes where you really want the beans to keep their shape without smooshing, like salads and pasta dishes.

Beans simmered in a pot with the lid on but slightly ajar (which is how we normally do it) will end up much creamier, though more delicate and likely to break apart. These beans are great in soups, burritos, and bean spreads!

It's good to know that we have some control over the texture of beans based on how we cook them. We're excited to give this a try next time we cook up a batch and see if it really makes a difference!

How do you cook beans to get the texture you want?

(Image: Flickr member Tim Patterson licensed under Creative Commons)

Comments (11)

I really wish I had known this last night! I cooked beans for the first time, and they came out softer when I needed firmer. Almost perfect timing...oh well, next time!
http://lauraezolnoski.com

posted by Laura Zolnoski on September 23rd 2009 at 8:44am
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What a handy tip. I cooked my last pot of beans without a lid, and they really were more firm than usual.

posted by clh on September 23rd 2009 at 8:45am
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Generally I cook my beans with a can opener...

posted by Stone Maison on September 23rd 2009 at 11:05am
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Great tip! I always leave the lid on, and they do seem to go from not quite done to done-but-falling-apart with no in between. I'll try it with the lid off next time.

posted by sjbreeze on September 23rd 2009 at 11:06am
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I only ever pressure cook beans. They come out perfect every time (soft and intact).

posted by bicycleprincess on September 23rd 2009 at 11:30am
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I leave the lid on until about half hour until the end. But my family likes them all mushy and soft and falling apart. I share my recipe for black eyed peas here...

http://www.associatedcontent.com/article/2120219/economical_side_dishes_how_to_cook.html?cat=22

posted by Fnnkybutt on September 23rd 2009 at 11:45am
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having done both ways mentioned above, i have to admit that they're both good. however, since i got my pressure cooker, that is the only way i cook beans now

posted by misslilad on September 23rd 2009 at 12:34pm
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Given that I live over 5,000 feet, I have to keep the lid on. Otherwise, when I cook beans they never make it past the "crunchy" stage.

posted by charise on September 23rd 2009 at 12:37pm
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Crockpot on high. Tender beans but intact from the gentle cooking.

posted by desylic!ous on September 23rd 2009 at 6:38pm
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@Stone Maison - I usually use the can opener method as well, but now that I know, I will have to try the other way and thanks to @charise as I live at over 5000 ft I will keep a lid on it, and try it with the lid off the last 30 mins...

posted by pseudodesigns on September 24th 2009 at 12:52am
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Using a pressure cooker also means that it only takes about 10 minutes once the pressure's up, so about twenty minutes from when you first put the lid on until they're completely done. Saves time and lots of energy!

You do need to soak them at least four hours in advance to get rid of the insoluble sugars that give most people gas.

posted by tanya67 on September 24th 2009 at 12:13pm
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